I've never been a huge fan of onion soup because I found it to be kind of flat and one note... and the cheese on top was usually tough and chewy. My husband on the other hand was always a huge fan. So when I found this recipe I decided to make it for his birthday. It was so good that we literally consumed the entire 4 qt pot in one night (not kidding) I immediately had to make another batch. The smokey mozzarella , and the cream make this soup sinfully good and delightfully decadant and since the cheese is cooked IN the soup, it doesnt get all chewy. I hope you enjoy this as much as we did.
1Heat the oil in a large saute pan over medium heat. Then saute the onions until they're caramelized very dark.
2deglaze the pan with chicken stock then remove the pan from the heat and add flour stirring constantly till it makes a roux paste
3return to heat and slowly add the rest of the stock while continuing to stir. Add the cream, worcestershire sauce, balsamic vinegar, bbq sauce, cheese, and chocolate syrup... mix well and simmer on low.
4in a seperate saucepan, saute the meat till just cooked and heated through then add to the soup. Simmer for 20 - 30 minutes, taste, then add salt and pepper to taste.
5* note, the original recipe called for you to deglaze the pan with 2 tblsp of brandy, bring to a flame and cook till brandy was reduced. I've tried it both ways and still prefer to deglaze with the stock - I'm including this step here though in case anyone else would like to try it that way too.